Chris Wood Quotes

I prefer to make my own coffee at home because I love the experience of measuring out the beans and finding the right grind setting, messing with water amounts, etc. It's truly an art form, and I'm obsessed with it. In L.A., I love Blue Bottle and Intelligentsia and used to hang at Bru in Los Feliz.

I am a coffee fanatic. Once you go to proper coffee, you can't go back. You cannot go back.

Don't buy preground coffee.

The coffee in Araku is the best I have had so far.

Coffee in Italy and some places in Europe is great, but there's just something about Australian coffee.

When I first started going to Portland, people told me about Stumptown. They were like 'Oh, it's the best coffee,' and I thought, 'How good could it really be?' I'm like, 'Sure, great, uh... I'd love to see it.' But then when I went, it truly, I am not kidding, is the best coffee I have ever had.

The coffee shop is a great New York institution, but it has terrible coffee. And the more traditional coffee shops are trying to catch up with more sophisticated coffee drinkers.

I make a mean cup of coffee, if you give me the right ingredients.

The coffee's good in Italy. It's good in Spain. It's good in Istanbul. The coffee's not so good in America.

In the new artisan coffee movement, Jeremy Challender, a 32-year-old Australian who is one of the founders of Prufrock Coffee, explains precision is everything for the barista. Jeremy is able to analyse his coffee with the benefit of an app on his phone.

If the coffee can taste so good with nothing else in it, then that's a good cup of coffee.

Instant coffee is just old beans that have been cremated.

I bought an espresso maker and coffee maker and make them myself every day.

A good espresso to me is a little bit salty; you just become used to a good taste. Anytime I go into a new place and they don't clean their machine properly or the water temperature isn't right, it tastes awful.

Pouring espresso is an art, one that requires the barista to care about the quality of the beverage.

World barista champions use the AeroPress to make coffee on the folding tray tables of airplanes.

I probably have about four or five cups of coffee a day. I make myself an espresso macchiato when I wake, which is a shot of espresso and just a dollop of steamed milk. Then, if I'm going to do some work at home, I would make myself a French press. It's the best way to make conventional coffee.

I never had any coffee or anything like that. I just never tried it.

We've gone through many different permutations of coffee-making, from grinding our own beans to the regular drip to an iced coffee maker.

I didn't grow up making coffee. I'm not good at it.

I just drink regular drip coffee, but I'm kind of a coffee baby.

I'm a coffee lover.

I'm obsessed with coffee.

On Saturday mornings I would walk to the Flavor Cup or Puerto Rico Importing coffee store to get my coffee. Often it was freshly roasted and the beans were still warm. Coffee was my nectar and my ambrosia: I was very careful about it. I decanted my beans into glass...and I ground them in little batches in my grinder.

Food trends don't just drive the obvious things, like cupcakes or cronuts, but something as elemental as your daily cup of coffee. The way you have that coffee now is probably very different from the way you had it ten years ago, and it'll probably be very different in ten years. That has a huge impact, culturally and economically.